Gussie’s Enduring Mashed Potatoes

A few years ago, my sister, Gussie, offered to contribute mashed potatoes to Thanksgiving dinner at my house.  She was going to make them ahead of time and then transport them 1 1/2 hours to my house.  I was skeptical, knowing from experience that old cold mashed potatoes just ain’t that great.  She said not to worry, and she was right.  Not only do they taste rich and creamy, they taste the same the next day!  Caution: not for those who are concerned about cholesterol.

Gussie’s Enduring Mashed Potatoes

3 pounds potatoes, skin on or off your choice
1 1/2 tsp.
salt, plus more as needed
4 tsp. minced garlic
1/4 c. unsalted
butter
3/4 c. whole milk or cream
1 c. sour cream
3/4 c. cream cheese
softened
Salt and pepper to taste
Cut potatoes in to chunks for faster cooking. In a large kettle, combine the potatoes, salt, and enough cold water to cover. Bring to a boil. Lower heat to maintain a simmer and cook until fork tender, about 15 to 20 min. Drain potatoes leaving just enough water in the pan to cover the bottom. Place potatoes in a mixer safe bowl. Add the garlic, butter and whip until butter is melted. In the microwave, heat the milk until just hot, but not boiling. Stir milk and remaining ingredients into potatoes and season with salt and pepper, to taste.